Monday, April 9, 2012


It drives me crazy to have food go to waste. Whenever I had odds and ends in the kitchen I turn toward eggs to bring it all together into one meal. After a family dinner of tacos I had corn tortillas, sour cream and cilantro hanging out in the refrigerator.

Chilaquiles were on the menu!

Instead of frying the corn tortillas I baked them until crispy. I think this lowers the calories in the total dish, but honestly, it is just easier and less messy. This is a great recipe for a brunch crowd, but I have scaled it back for about 2.5 people.

Baked Corn Tortillas

I can't say these are authentic, but it is a yummy meal.
3 or 4 corn tortillas, cut into 1 inch strips
spray oil
1/2 cup salsa
3 eggs
1 avocado, diced 
sour cream
chopped cilantro

Preheat oven to 400 degrees. 

1. Lay corn tortillas onto a cookie sheet. Lightly spray with oil. Bake in a heated oven for about 10 minutes. Toss and bake another few minutes until tortillas are crisp. (This can be done the day before. Just store in a tupperware.)
2. In a large frying pan over medium heat add salsa. When salsa is hot, add tortillas and toss until coated with sauce. Cook an additional 3-4 minutes until hot. Divide tortillas among 2 or 3 plates.
3. In the same pan scramble the eggs to taste. Divide eggs over tortillas.
4. Top eggs with sour cream, avocado and cilantro. Enjoy while hot!


  1. Chilaquiles are one of my favorite use up for left over Mexican ingredients. Yours look delicious! Usually I use left over green enchilada sauce and pour it over the chips, the salsa idea is a winner too. I agree with you on the baking of the chips, too. Saves calories, mess and is just down right good. Seems like more corn flavor comes out with oven baking vs frying. Great post!

  2. This sounds great! Our hens are laying three or four dozen eggs a week, so I'm always looking for new ways to serve them. Thanks for the easy, delicious inspiration. :)